matzo ball soup

dumplings and soup is a winning combination. possibly always. for me, it’s only connected to very good memories and happy moments. so i’d like to think of this soup of my “magic potion”. 

this weekend, we’re going to baste a turkey (frequently), drink some wine (occasionally) and cheer each other on while doing so (both). i gotta say i’m thankful for so many things this year, it probably wouldn’t even fit on a list. first and foremost for friends, family and love. with this, i’m wishing you the happiest weekend, with a bit of pre holiday spirit here and there and many blessings.

2 carrots

1 onion

1 leek

1 garlic clove

1/2 sellerie root

1/2 parsley root

1 sellerie stalk

parsley stalks (from the herbs)

sufficient salt and probably some vegetable bouillon to add some more oomph)

note: you can use any vegetable scraps and leftovers for making a broth; the most wanted are herb stalks, mushrooms, carrot tops or other greens, onion peels etc. what i sometimes like to add is fennel, collards or savoy cabbage.

3 eggs

2 cups matzo meal

3 tbsp. tonic water or soda water

3 tbsp. semolina

60 g butter or schmaltz, warm

1 garlic clove, ground

1 knife’s point harissa

1 1/4 tsp. kosher salt

some pepper

generous pinch of nutmeg

1 carrot, diced

1 bunch parsley. finely chopped

some dill, finely chopped

for the broth, coarsely chop all the vegs and bring to a simmer in about 2 liters of water. let cook on medium heat for about one hour. drain, pour back in the pan and season with salt (and/or some vegetable bouillon). keep warm. 

for the matzo balls, whisk the eggs, tonic water, harissa and garlic. add matzo meal, semolina and warm butter and combine. season with salt, pepper and musk. refrigerate for 2 hours, so that the dough gets firm, i.e. the matzo meal and semolina needs to soak up the liquid and the butter cools and firms up, too. the dough should be “shapeable”.

bring a large pot of salted water to a boil. reduce the heat to a simmer. with wet hands, shape little balls. boil them in the water for 8 to 10 minutes, until cooked through. usually they’re ready when they’re swimming on top. note: make one test ball, first, to see if the consistency of the dough is right. you might have to add more matzo meal. drain, then either leave to cool on a wire rack (so that they don’t turn mushy) or use immediately. divide between plates, then ladle in the hot broth. 

you should add some quickly blanched carrots (just put them in the broth a couple of minutes before serving) and herbs. voilà, ready to serve.